Title: Fettuccine with Shrimp and Cream Sauce
Categories: Garlic Pasta Seafood Appetizer
Yield: 4 Servings
| 1 | lb | Fettuccine Noodles |
| 1/2 | c | Oil |
| 1/4 | c | Butter |
| 24 | | Cloves fresh garlic, chopped |
| 1 | lb | Fresh jumbo shrimp, |
| | | Butterflied |
| 1 | c | Chopped fresh parsley |
| 2 | c | Chopped fresh mushrooms |
| 1 | c | Chopped green onions |
| 1 | tb | Red pepper |
| 2 | tb | Flour |
| 1/2 | c | Dry white wine |
| 1 | pt | Heavy cream |
| 1 | sm | Wedge (5 oz.) Parmesan |
| | | Cheese, grated |
| | | Salt to taste |
Cook noodles according to package directions in boiling water with oil.
While noodles are cooking, melt butter in large skillet over medium-high
heat. Add chopped garlic and shrimp; cook until shrimp turn pink, but do
not allow garlic to turn brown. Add parsley, mushrooms, onions and red
pepper; saute for 1 minute. Add flour, mix thoroughly and add wine. Simmer
for about 30 seconds, then add cream and heat through. Drain noodles and
add to sauce with half the grated cheese. Fold in gently until noodles are
well coated and cheese is melted. Salt lightly. If sauce is too thin,
continue heating until sauce reduces to a creamy consistency. If sauce is
too thick, add cream. Garnish with chopped parsley and additional grated
cheese and serve immediately.